This creamy chicken vegetable soup is a comforting, hearty meal that’s perfect for chilly days or whenever you need a warm, wholesome dish. Made with tender chicken, colorful vegetables, and a creamy broth, it’s easy to prepare and packed with flavor.
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6
Ingredients
- Butter: 2 tablespoons (or substitute with olive oil for a lighter version)
- Onion: 1 large, diced
- Celery: 2 stalks, chopped
- Carrots: 3, peeled and chopped
- Chicken Breast: 1 pound (about 450 grams), diced
- Salt and Black Pepper: To taste
- Chicken Broth: 4 cups
- Milk or Cream: 1 cup (milk for a lighter soup, cream for a richer taste)
- Dried Thyme: 1 teaspoon
- Garlic Powder: ½ teaspoon
- Frozen Peas: 1 cup
- Corn: ½ cup (optional)
- Fresh Parsley or Dill: Chopped, for garnish
Instructions
Prepare the Base
- In a large soup pot, melt the butter over medium-high heat.
- Add the diced onion, celery, and carrots. Sauté the vegetables for 3–4 minutes, or until they begin to soften.
Cook the Chicken
- Add the diced chicken to the pot and season with salt and black pepper.
- Cook, stirring occasionally, for 5–7 minutes, or until the chicken is no longer pink on the outside.
Add Liquids and Seasonings
- Pour in the chicken broth and increase the heat to bring the mixture to a boil.
- Once boiling, reduce the heat to maintain a gentle simmer.
- Stir in the milk or cream, dried thyme, and garlic powder. Simmer gently for 15–20 minutes, or until the vegetables and chicken are tender.
Add Final Touches
- Stir in the frozen peas and corn (if using). Cook for an additional 5 minutes, or until the vegetables are heated through.
Adjust Seasonings and Serve
- Taste the soup and adjust the seasoning with more salt and pepper, if needed.
- Serve hot, garnished with chopped parsley or dill for a fresh, aromatic finish.
Optional Enhancements
- Add cooked pasta, rice, or quinoa for a heartier soup.
- Sprinkle with grated Parmesan cheese for added richness.
- Add a pinch of red pepper flakes for a spicy kick.
- Use rotisserie chicken for convenience.
- Replace milk or cream with a non-dairy alternative for a dairy-free version.
Serving Suggestions
- Pair with crusty bread or garlic bread for dipping.
- Serve alongside a fresh green salad for a complete meal.
- Top with croutons for added crunch.
Cooking Tips
- For a thicker soup, stir in a slurry made with 1 tablespoon of cornstarch and 2 tablespoons of water during the simmering step.
- Use fresh herbs instead of dried for a more vibrant flavor.
- Sauté the garlic with the vegetables for an extra burst of flavor.
- To save time, use pre-chopped vegetables or frozen vegetable mixes.
Nutritional Benefits
- Chicken: A great source of lean protein.
- Vegetables: Provide essential vitamins, minerals, and fiber.
- Milk or Cream: Adds calcium and creaminess.
Dietary Information
- Gluten-Free: Naturally gluten-free if no thickening agent is added.
- Dairy-Free Option: Replace butter with olive oil and milk/cream with a non-dairy alternative.
Nutritional Facts (Per Serving)
- Calories: 250
- Protein: 20 g
- Fat: 12 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Sugar: 4 g
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze in individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in a pot over low heat, stirring occasionally, until heated through.
Why You’ll Love This Recipe
- Quick and Easy: Perfect for busy weeknights.
- Comforting and Nutritious: A balance of protein, vegetables, and creamy broth.
- Customizable: Adjust ingredients to suit your taste and dietary needs.
- Family-Friendly: A dish that appeals to both kids and adults.
Conclusion
This creamy chicken vegetable soup is a classic comfort food that’s simple to make and bursting with flavor. Whether you’re preparing it for a cozy family dinner or meal prepping for the week, this soup is sure to satisfy.
Try this recipe today and enjoy a warm, hearty bowl of homemade goodness!